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Excellent information for health with Ablution and PrayerFood to speed up your Metabolism  This is perfect set of natural ingredients to add in daily food. Benefits of TermericMiddle…

Excellent information for health with Ablution and PrayerFood to speed up your Metabolism This is perfect set of natural ingredients to add in daily food. Benefits of TermericMiddle…

http://wellnessmama.com/8945/natural-ginger-ale For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today. This version uses a fermented ginger culture to create a naturally fizzy soda!

http://wellnessmama.com/8945/natural-ginger-ale For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today. This version uses a fermented ginger culture to create a naturally fizzy soda!

Homemade cough syrup:  Cut up 2 lemons, drop them in a small mason jar and pour honey over them until it fills about 1/3 of the jar. You can immediately see the juice from the lemon being drawn out by the honey and the two swirling together. Let it sit in the fridge, over the next couple of months and the lemon will darken and the mixture will thicken. The peels and pulp will break down as well and leave behind a golden, lumpy marmalade that I can scoop into a cup and poor piping hot water…

Homemade cough syrup: Cut up 2 lemons, drop them in a small mason jar and pour honey over them until it fills about 1/3 of the jar. You can immediately see the juice from the lemon being drawn out by the honey and the two swirling together. Let it sit in the fridge, over the next couple of months and the lemon will darken and the mixture will thicken. The peels and pulp will break down as well and leave behind a golden, lumpy marmalade that I can scoop into a cup and poor piping hot water…

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